Olive Gorgonzola Pop Overs

Name: Olive Gorgonzola Pop Overs
Cook time: 45 min
Total time: 45 min
Yield: 12
Ingredients: 7-10 Tbsp Oil; 15 g Butter; 2 Eggs (Gr. M); 1/4 l Milk; 7-10 Tbsp Salt; 125 g Flour; 100 g black olives (without stone; e.g. Kalamata); 50 g Gorgonzola cheese

AUTHOR
Kerry Mosley

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 12

7-10 Tbsp Oil
15 g Butter
2 Eggs (Gr. M)
1/4 l Milk
7-10 Tbsp Salt
125 g Flour
100 g black olives (without stone; e.g. Kalamata)
50 g Gorgonzola cheese

Directions

1
Preheat oven (electric cooker: 225 °C/circulating air: 200 °C/gas: see manufacturer). Oil the pop-over tray and preheat in the oven.
2
For the filling, drain the olives and cut into slices. Pluck the cheese into 12 pieces.
3
For the dough melt butter, let it cool down a little. Mix eggs, milk and 1⁄2 TL salt with a whisk briefly. Stir in butter.
4
Add the flour at once and stir in quickly until the dough is just lump-free. Then fill the dough into a container with a pouring spout (e.g. measuring cup).
5
Remove hot sheet from the oven. Immediately fill each tray to 1⁄3 with dough. Spread olives and cheese on top. Pour the rest of the dough on top. Bake immediately in the hot oven for about 15 minutes. Then reduce the temperature (electric cooker: 175 °C/circulating air: 150 °C/gas: see
6
manufacturer). Continue baking for 10-12 minutes. Serve warm.